Description
Chocolate lovers rejoice with these rich Hot Chocolate Cupcakes that blend winter warmth and sweet indulgence. Marshmallow-topped and deeply chocolatey, these treats will transport you to a comforting fireside moment with each delightful bite.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup marshmallow fluff
- 1 teaspoon vanilla extract
- 24 tablespoons (1 1/2 cups) heavy cream
Instructions
- Prepare the oven to 350F (175C) and arrange cupcake liners in a muffin tin.
- Sift together all dry ingredients in a mixing bowl, ensuring even distribution of cocoa powder, flour, sugar, and leavening agents.
- Whisk wet ingredients in a separate container, creating a smooth liquid mixture with eggs, milk, oil, and vanilla extract.
- Gently fold wet ingredients into dry ingredients, stirring until just incorporated. Carefully stream in boiling water, mixing until batter becomes silky and uniform.
- Distribute batter evenly into cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center of a cupcake.
- Allow cupcakes to cool completely on a wire rack, preventing condensation from forming.
- Create frosting by creaming butter until light and fluffy, then gradually incorporating powdered sugar for a smooth texture.
- Blend marshmallow fluff and vanilla into the frosting, adjusting consistency with cream to achieve desired spreadability.
- Transfer frosting to a piping bag and decoratively cover the cooled cupcakes with swirling, elegant peaks.
Notes
- Swap whole milk for plant-based alternatives like almond or oat milk to create a dairy-free version that’s equally delicious and creamy.
- Add a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor and create a deeper, richer taste profile.
- Sprinkle crushed graham crackers or mini marshmallows on top of the frosting for extra texture and a fun hot chocolate-inspired garnish.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend, ensuring the cupcakes remain moist and tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 360
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg